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Pappardelle with tomato-lamb ragu
A greek take on this pasta dish smothered in cinnamon-infused bolognese-style sauce and topped with salty feta cheese.
YIELDS
4
Ingredients
- 2 tablespoons (30 ml) olive oil
- 2 pounds (1 kg) ground lamb
- 1 large onion, diced
- 6 cloves garlic, chopped
- Salt and pepper, to season
- 1/2 cup (120 ml) red wine
- 1-2 cinnamon sticks
- 2 bay leaves
- 3-4 cloves
- 2 cups (470 ml) tomato sauce
- 1 cup (240 ml) water
- 1 pound (454 g) dried Pappardelle noodles
- Crumbled feta cheese, to garnish
- Fresh thyme leaves, to garnish
Directions
- Heat oil in a large heavy-bottomed pot over medium-high heat.
- Add the ground lamb and let cook until browned, stirring occasionally, for 12 minutes. Carefully strain away three-quarters of the fat.
- Add the onion and garlic and cook for three minutes, stirring often, until the onions are tender. Season with salt and pepper.
- Add the red wine and cook until evaporated, about two minutes.
- Prepare a sachet of cinnamon, bay leaf, and clove.
- Stir in the tomato sauce, add one cup of water and the sachet and simmer on low heat for 20 to 30 minutes, until the meat is tender, and the sauce is aromatic.
- In a pot of heavily salted boiling water, cook the Pappardelle as per package directions, until al dente.
- Strain noodles, reserving one cup of pasta water.
- Stir pasta water into lamb ragu. Add noodles and toss.
- Plate four portions and garnish with fresh thyme leaves and crumbled feta cheese. Enjoy!
